Easy Fraisier (French Strawberry Cake) by @hervecuisine

Name: Easy Fraisier (French Strawberry Cake)
Prep time: 60 min
Cook time: 12 min
Total time: 72 min
Yield: 8 servings
Ingredients: 20 cl Heavy Cream to whip into chantilly, 30% fat; 300 ml Milk; 3 Egg Yolks; 130 g Flour for the pastry cream; 20 g Cornstarch; 170 g Sugar for the pastry cream; 1 g Agar-agar or 2 gelatine sheets; 2 Gelatine Sheets alternative to agar-agar; 1 Vanilla Bean or 1 packet of vanilla sugar; 1 packet Vanilla Sugar; 4 Eggs for the sponge; 50 g Butter melted, for the sponge; 1 tsp Vanilla; Strawberries fresh, for assembly, wait until they are fully fragrant/ripe; Pistachio crushed, for decoration on top

1h12

8 servings

🥛

20 cl

Heavy cream

🥛

300 ml

Milk

🥚

3

Egg yolks

🌾

130 g

Flour

🌽

20 g

Cornstarch

🍬

170 g

Sugar

🍮

1 g

Agar-agar

🍮

2

Gelatine sheets

🍦

1

Vanilla bean

🍬

1 packet

Vanilla sugar

🥚

4

Eggs

🧈

50 g

Butter

🍦

1 tsp

Vanilla

🍓

Strawberries

🥜

Pistachio

Heat
- Milk
- Vanilla bean
Heat the milk with the vanilla.
Beat
- Egg yolks
- Sugar
- Flour
Separately, beat the egg yolks with the sugar, flour and cornstarch.
Pour
- Milk
- Egg yolks
- Heavy cream
Pour the hot milk over the egg yolk mixture, then pour everything back into the saucepan to thicken.
Add
- Gelatine sheets
Add the gelatine or agar-agar, melting it into the mixture.
Step
Set aside to chill, covered with cling film.
Step
- Eggs
- Egg yolks
Separate the egg whites from the yolks.
Whip
- Eggs
- Sugar
Whip the egg whites with a little sugar.
Whisk
- Eggs
- Sugar
- Egg yolks
Whisk the egg yolks with the remaining sugar.
Add
- Vanilla sugar
- Butter
- Flour
Add the vanilla sugar, melted butter and flour to the yolk mixture.
Fold
- Eggs
Fold the whipped egg whites into the mixture to get a very light batter.
Spread
Spread the batter onto a baking tray.
Bake
Bake for 10 to 12 minutes at 180°C.
Cut
Cut out circles from the baked sponge, or bake directly in rings.
Whip
- Heavy cream
Whip the heavy cream.
Add
- Heavy cream
Add the whipped cream to the loosened pastry cream to get a smooth, light cream.
Line
Line the inside of a cake ring with rhodoid paper.
Place
Place a disc of sponge in the bottom of the ring.
Arrange
- Strawberries
- Heavy cream
Arrange strawberries around the edge, held in place with the cream, and place small strawberries in the middle.
Add
- Heavy cream
Add cream on top again.
Step
Close with a second disc of sponge.
Chill
Chill in the fridge overnight.
Step
Unmold the cake the next day.
Decorate
- Pistachio
Decorate the top with crushed pistachio.

Easy Fraisier (French Strawberry Cake) by @hervecuisine

1h12

8 servings

🥛

20 cl

Heavy cream

🥛

300 ml

Milk

🥚

3

Egg yolks

🌾

130 g

Flour

🌽

20 g

Cornstarch

🍬

170 g

Sugar

🍮

1 g

Agar-agar

🍮

2

Gelatine sheets

🍦

1

Vanilla bean

🍬

1 packet

Vanilla sugar

🥚

4

Eggs

🧈

50 g

Butter

🍦

1 tsp

Vanilla

🍓

Strawberries

🥜

Pistachio

Preparation Steps

Step 1/23
Heat the milk with the vanilla.
🥛Milk
🍦Vanilla bean
🍲Saucepan
Step 2/23
Separately, beat the egg yolks with the sugar, flour and cornstarch.
🥚Egg yolks
🍬Sugar
🌾Flour
🌽Cornstarch
🥣Mixing bowl
🥄Whisk
Step 3/23
Pour the hot milk over the egg yolk mixture, then pour everything back into the saucepan to thicken.
🥛Milk
🥚Egg yolks
🍲Saucepan
🥄Whisk
Step 4/23
Add the gelatine or agar-agar, melting it into the mixture.
🍮Gelatine sheets
🍮Agar-agar
🍲Saucepan
Step 5/23
Set aside to chill, covered with cling film.
🧻Cling film
Step 6/23
Separate the egg whites from the yolks.
🥚Eggs
🥣Mixing bowl
Step 7/23
Whip the egg whites with a little sugar.
🥚Eggs
🍬Sugar
🥣Mixing bowl
🥄Whisk
Step 8/23
Whisk the egg yolks with the remaining sugar.
🥚Eggs
🍬Sugar
🥣Mixing bowl
🥄Whisk
Step 9/23
Add the vanilla sugar, melted butter and flour to the yolk mixture.
🍬Vanilla sugar
🧈Butter
🌾Flour
🥣Mixing bowl
Step 10/23
Fold the whipped egg whites into the mixture to get a very light batter.
🥚Eggs
🥄Spatula
Step 11/23
Spread the batter onto a baking tray.
🍳Baking tray
Step 12/23
Bake for 10 to 12 minutes at 180°C.
🍳Baking tray
Step 13/23
Cut out circles from the baked sponge, or bake directly in rings.
🍰Cake ring
Step 14/23
Whip the heavy cream.
🥛Heavy cream
🥣Mixing bowl
🥄Whisk
Step 15/23
Add the whipped cream to the loosened pastry cream to get a smooth, light cream.
🥛Heavy cream
🥄Spatula
Step 16/23
Line the inside of a cake ring with rhodoid paper.
🍰Cake ring
Rhodoid paper
Step 17/23
Place a disc of sponge in the bottom of the ring.
🍰Cake ring
Step 18/23
Arrange strawberries around the edge, held in place with the cream, and place small strawberries in the middle.
🍓Strawberries
🍰Cake ring
Step 19/23
Add cream on top again.
🍰Cake ring
🥄Spatula
Step 20/23
Close with a second disc of sponge.
🍰Cake ring
Step 21/23
Chill in the fridge overnight.
Step 22/23
Unmold the cake the next day.
🍰Cake ring
Step 23/23
Decorate the top with crushed pistachio.
🥜Pistachio

Composition

Ingredients

Types

Dairy, Eggs, Grains, Starch, Sweetener, Thickener, Spices, Fruits, Nuts

Ingredients

Heavy cream, Milk, Egg yolks, Flour, Cornstarch, Sugar, Agar-agar, Gelatine sheets, Vanilla bean, Vanilla sugar, Eggs, Butter, Vanilla, Strawberries, Pistachio

Notes

Heavy cream (to whip into chantilly, 30% fat), Flour (for the pastry cream), Sugar (for the pastry cream), Agar-agar (or 2 gelatine sheets), Gelatine sheets (alternative to agar-agar), Vanilla bean (or 1 packet of vanilla sugar), Eggs (for the sponge), Butter (melted, for the sponge), Strawberries (fresh, for assembly, wait until they are fully fragrant/ripe), Pistachio (crushed, for decoration on top)

Allergens

Milk, Eggs, Gluten, Tree nuts

Dietetics

Dietary regimen

soy-free

Calories

320 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 32g, Fat: 18g, Fiber: 1.5g, Sugars: 20g

Nutritional Information

Minerals

Calcium: 90mg, Sodium: 60mg, Potassium: 180mg, Phosphorus: 110mg, Iron: 0.9mg

Vitamins

Vitamin A: 150µg, Vitamin C: 20mg, Vitamin D: 0.5µg, Vitamin B2 (Riboflavin): 0.15mg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

12 minutes

Overall

1 hour 12 minutes

Difficulty

Level

Hard (3/4)

Steps

23 steps

Equipments

Utensils

Saucepan, Mixing bowl, Whisk, Spatula, Cling film, Cake ring, Rhodoid paper, Baking tray

Appliances

Oven, Mixer

Type

Type Of Dish

Dessert

Occasions

Birthday, Mother's Day, Father's Day, Spring Celebration

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Creamy, Smooth, Light, Fluffy

Flavors

Sweet, Vanilla, Fruity, Buttery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (keep covered or in an airtight container,best eaten within 2 days for optimal sponge and cream texture), freezer : 1 month (freeze without fresh strawberry decoration if possible,wrap tightly,thaw overnight in the fridge before serving,texture of cream may change slightly after freezing)

20 cl

Heavy cream

300 ml

Milk

3

Egg yolks

130 g

Flour

20 g

Cornstarch

170 g

Sugar

1 g

Agar-agar

2

Gelatine sheets

1

Vanilla bean

1 packet

Vanilla sugar

4

Eggs

50 g

Butter

1 tsp

Vanilla

Strawberries

Pistachio

20 cl

Heavy cream

300 ml

Milk

3

Egg yolks

130 g

Flour

20 g

Cornstarch

170 g

Sugar

1 g

Agar-agar

2

Gelatine sheets

1

Vanilla bean

1 packet

Vanilla sugar

4

Eggs

50 g

Butter

1 tsp

Vanilla

Strawberries

Pistachio

Preparation Steps

Step 1/23

Step 2/23

Step 3/23

Step 4/23

Step 5/23

Step 6/23

Step 7/23

Step 8/23

Step 9/23

Step 10/23

Step 11/23

Step 12/23

Step 13/23

Step 14/23

Step 15/23

Step 16/23

Step 17/23

Step 18/23

Step 19/23

Step 20/23

Step 21/23

Step 22/23

Step 23/23